Lunch Box: Turkey Sandwich, Three Ways

The turkey sandwich, a staple of most households across this great nation of ours. Beloved for its simplicity or reviled for its banality.

Most days I send my wife off to work with a turkey sandwich topped with provolone and pickles. Lately she’s been expressing her displeasure at eating the same sandwich day after day. I’m sure many other people empathize with her.

Here are three takes on turkey – some designed for taking to work, others better suited to at-home eating. Either way, you’ll be able to make the turkey sandwich interesting again … at least for another week.

Step 1. Cook the bacon and lightly toast the bread. Spread the mayonnaise and assemble the ingredients in any order you wish.

The Turkey Wrap

1 large flour tortilla

3-4 slices turkey

Barbeque sauce

Shredded mozzarella

1/2 granny smith apple, cored and sliced very thin

Step 1. Slice the apple as thinly as you possibly can – I try and get 12 slices per quarter apple.

Step 2. Spread a thin layer of sauce over the tortilla, then cover it with cheese, like a pizza. Lay the turkey over the cheese, then top with the apple slices.

Step 3. It helps to lay out the apple slices all going in the same direction. Then roll up the wrap in the same direction the apples are pointing. (In other words, roll up the apples horizontally, not vertically.)

Step 4. Wrap the tortilla in aluminum foil, then slice it in half with a serrated knife.

The Turkey Pocket

1 whole wheat pita pocket

4 slices turkey

1 tomato

2-4 slices cheddar cheese

1/2 avocado

1 dill pickle slice (I prefer Claussen), cut into thin ribbons

Step 1. Cut the pita pocket in half and fill each half with two slices of turkey, a couple slices of tomato (you probably won’t use the whole tomato) and a couple slices of cheese. Make sure the cheese is on top.

Step 2. Cook the pita pockets in a toaster oven until the cheese melts completely (That’s why you wanted the cheese on top – so it could melt down into the turkey and tomato.)